Pan-Fried Fish Fillets
Cut fillets in to serving size. Toss in olive oil. Splash with lemon or lime juice and Cajun or Old Bay seasoning. Cover fillets with several thin slices of sweet onions (Optional: Thin sliced mushroom and red peppers). Take whole canned tomatoes, half them and place two halves over each portion. Sprinkle lightly with a touch of Old Bay or Seasoning Salt, and sprinkle with sweet basil (fresh or dried). Bake for 20 minutes at 350 degrees. Serve over rice.
CAJUN FISH (Smokeless)
Toss fillets in olive oil and dredge in dry cajun or blackened seasonings. Saute in skillet with a little more olive oil on a medium to medium-high setting until fish turns "white." This takes approximately 6 minutes per side. It is best to just turn the fillets once halfway through cooking.
BLACKENED FISH -A real "Smoker!"
Do this on your grill OUTSIDE (or under good exhaust fan)! Place a cast iron skillet on the grill and let it get HOT! Melt real butter in the microwave to dredge fish in. Then take fillets and press them into the dry blackened seasoning (Zatarans and Old Bay very good) until it is caked on. Take 1/3 to 1/2 stick of real butter and place it carefully into your hot skillet. Let the real butter scorch. Cook each side approimately 5 minutes.
SPECIAL BAKED STRIPER -One of our favorites!
Striper, Garlic & Basil: Toss fillet portions in olive oil. Place in bake pan. Combine roasted garlic, lemon pepper, sweet basil (or garlic, lemon, and Old Bay) and a splash of lemon or lime juice and butter and melt in microwave. Stir and spoon mixture and place over your fillets. Bake at 350 degrees for 20 minutes. "Leftovers" make an excellent fish salad for lunch the next day!
- 1-2 cups of Bread Flour (Other options: Corn Flour or Italian Bread Crumbs ... or mix all three!!!)
- Cut fish into chunks
- Salt & Pepper to taste (A great option: Add Old Bay Seasoning!)
- 2 eggs, beaten (Optional: Touch of milk for egg/milk wash)
- Oil for frying (Our favorite is Peanut Oil)
- Lemon Wedges
Place flour in mixing bowl. Season with salt & pepper (and Old Bay); mix well. Dip fillets into egg wash then thoroughly coat with seasoned flour. Heat oil in large frying pan over medium-high heat (about 1/2 inch of oil). Cook fish until golden brown, about 3 minutes per side. The fish will "float" when it is done. Remove to a clean wire rack or on paper towels to drain. Serve with lemon wedges, tartar and/or cocktail sauce.
SPIKE'S VINEGAR & OIL SALAD DRESSING -A House Specialty!
Splash White (or Red) Balsamic Vinegar over lettuces and veggies. Add salt (We love Sea Salt!) and cracked black pepper. Sprinkle with Good Seasons Zesty Italian (dry). Toss the salad "lightly" at this time and let sit for a few minutes. (Have a little Wine!) Add Extra Virgin Olive Oil, toss and serve. (1/3 vinegar to 2/3 oil) Other ingredients you can add are fresh herbs such as garlic chives, parsley and sweet basil along with mulled anchovies, blue cheese crumbs, blueberries, strawberries or citris fruits. It's all good!" Then add after "toss as you eat it; or mix the dressing separate and then put it on the salad. We find each of the 3 mixing options a little different from each other but all yummy. Enjoy!
*You can also marinade fish fillets in Spike's Vinegar & Oil Dressing and grill it!
SPAGHETTI & SAUCE
Brownn til done, 1/2 sweet or mild and 1/2 hot Italian Sausage. Sautee onions and green peppers. (drain any oil off) Add the above along with a package of frozen crawfish tails or Striper chunks to your favorite spaghetti sauce and simmer. Excellent over any pasta!
FISH TACOS WITH SIDE DISHES
- 2 Ripe Mangos
- ¼ to ½ Sweet Onion
- 1 Jalapeno
- 1 Roma tomato
- Strip 10 stalks of Cilantro
- Dash of Salt & Pepper
Dice all of the above ingredients, toss and refrigerate.
- 2 Avocados mushed up in a bowl
- ½ Sweet Onion – chopped (or Spring Onions)
- 1 Tomato – any variety
- ½ tsp. Minced Garlic
- 1 Jalapeno
- Juice from ½ a Lime
- Strip 10 stalks of Cilantro
Oz. bag of Guacamole seasoning mix
Corn Side Dish
“El Ideal” crumbled Cotija Cheese – ¼ cheese to ¾’s corn
(This cheese is usually purchased at a Mexican Market)
1 cup of cooked corn (fresh, canned or frozen) per person
Touch of soft butter
Enough mayo to make everything “hold” together
Coleslaw for Tacos – Serves 8
- 4 Cups of Cabbage sliced thin (1/2 small head)
- Grate 1/2 Carrot
- 2 Tbsp. Sweet Onion finely chopped
- Optional: ½ tsp. Garlic
- Optional: Green Pepper
- ¼ Tsp. Salt
- ¾ Cup Mayo
- 1 ½ Tbsp. White Balsamic Vinegar (or Vinegar)
- 3 Tsp. Sugar
- One Chipotle Pepper
- 2 Tbsp. Mayo
Cut fish fillets in long strips.
Dip once in each of the following three items in this order:
- Straight Bread Flour with Salt & Pepper
- Egg Wash (2 to 3 eggs with a little water)
- Panko Bread Crumbs by Kikkoman
Fry in Peanut or Canola Oil until golden brown or when it “floats.”
Place on paper towels to absorb excess oil.
TRADITIONAL TACO COMINATIONS
Two Corn Tortillas brushed lightly with Peanut or Canola Oil and lightly brown in cast iron skillet (medium/high heat) about 30 seconds per side.
Stack both Tortillas, add Chipotle Mayo, Fried Fish and Coleslaw.
Stack both Tortillas, add Mango Salsa and Fried Fish (Chipotle Mayo optional).
The Guacamole is generally used as an appetizer dip before the meal.
The Corn and Cotija Cheese is generally a side dish with the meal.
BUT you can take all of the above and mix however you want or all together on your Fish Taco! Be Creative! Try Chicken, Beef or Pork too!